This is one of my favourite smoothie combinations for an afternoon snack. It has a really nice thick consistency which I love. The turmeric adds a nice unusual flavour as well as added health benefits however, if you’re not a fan of the taste I’d leave the turmeric out. Continue reading
Over the past few months I have been consuming very minimal animal products which has pushed me to get more creative with my meals. This is one of my favourite vegan meals because it’s delicious and It’s a great portable lunch option for work. Just put all the ingredients into a thermos, when you’re ready to eat it add hot water, give it a shake and you’re good to go.
I’ve also added some (non vegan) ingredients below that would go nicely with this recipe. Continue reading
3 Very ripe large bananas (4 if they are smaller)
1 cup LSA or almond meal
1 cup rolled oats (gluten free) Continue reading
So I’m going to be honest and admit that this recipe was a total fluke, hence the dodgy photo. I went away this weekend with two friends, Meg from The wholesome Athlete and Steph from That Yoga Feeling. I didn’t have much time to make a snack for us, so I chucked the below ingredients into a food processor and hoped for the best. Turns out these ingredients taste damn good together, needless to say the whole slice was gobbled up very quickly. Continue reading
I know, I know, zucchini sounds like a weird thing to put in brownies, but trust me, you can’t taste it and they give the brownies a really great moist texture. Plus as an added bonus it’s a great way to get some extra veggies into you or trick your kids into eating them.
½ cup cacao powder
½ cup oats
1 tsp baking powder
¼ – ½ cup honey or maple syrup (depends how sweet you want it)
¼ cup coconut oil
2 eggs, whisked
1 tsp of natural vanilla essence
2 small or 1 large zucchini, finely grated
¾ cup walnuts
Preheat the oven to 200°C.
In a large mixing bowl combine the cacao, oats and baking powder. In a separate bowl whisk together the honey, oil, eggs, vanilla and zucchini. Pour this mixture onto the dry ingredients, folding it through until well combined. Add the walnuts and stir through.
Take a greased or lined baking dish (I used a bread dish which was the perfect size), pour the mixture into the dish and sprinkle with extra walnuts if you wish.
Pop it in the oven for 25-30 minutes or until a fork comes out clean.
Remove from the oven and leave to cool for at least 30 minutes before removing from the tin. Once removed, place on a cooling rack for about 15 minutes then cut into squares and serve.
So technically this recipe doesn’t use jam or jelly but ‘PB&J’ definitely describes the taste and texture of this porridge/oatmeal very well. It’s the perfect winter breakfast! Some almond or cashew butter would also be an amazing alternative to peanut butter.
1 cup organic rolled oats
1 cup water
1 cup almond milk or milk of choice + about 2-3 tbsp to serve
1 tsp vanilla powder or essence
Sweetener of choice (optional, I found the strawberries added enough sweetness)
2 tbsp of 100% peanuts peanut butter or nut butter of choice
1 cup of frozen strawberries, thawed
In a saucepan bring the oats, water, milk, vanilla and sweetener to boil then reduce the heat to a simmer. Stir regularly for about 10 minutes. When the liquid has been soaked up and the oats are cooked, transfer the mixture into two bowls and stir through the peanut butter.
To make the ‘jam/jelly’, simply blend the strawberries in a blender until they form a liquid. Stir this through the oats. Drizzle on a few tablespoons of milk and serve.
Makes 12 muffins
1 cup apple, grated
1 cup sweet potato, grated
2 tsp cinnamon
1 cup oats
1 cup almond meal
½ cup buckwheat flour or ½ cup almond meal
1 tsp baking soda
2 tbsp lemon juice (this activates the baking soda)
1 tsp vanilla essence
4 eggs, whisked
Sweetener of choice (optional, I found the apple made it sweet enough)
Preheat the oven to 200°C.
Put the sweet potato and apple into a bowl. Using your hands, squeeze as much liquid out of the apple as possible into the bowl. This will make sure the sweetness from the apple will spread evenly through the mixture. Add in the cinnamon, oats, almond meal, buckwheat flour, baking soda, lemon juice, vanilla essence and sweetener (if you are using any) and stir with a wooden spoon until well combined. Gradually stir in the eggs until the mixture is evenly combined.
Place large spoonfuls of the mixture into greased or lined muffin tins until all the mixture is used up. Pop them in the oven for around 25 minutes or until they are golden on top and a fork comes out clean.
Once removed from the oven leave to cool on a cooling rack for about 30 mins then serve or store in the fridge for up to 4 days.
These are really tasty and full of so much natural flavour! While they don’t have the consistency of traditional hot cross buns (they are a bit more dense and have more of a scone or muffin texture), they still taste darn good, so give them a try! These buns taste best on the day they are baked as they go a bit hard the next day. They will keep for a few days though and are delicious warmed up in the toaster with a bit of butter or coconut oil spread on them.
1 cup buckwheat flour
1 cup almond meal
½ cup tapioca flour (could substitute this with another ½ cup of almond meal)
2 tsp baking powder
1 ½ tbsp cinnamon
1 ½ tbsp nutmeg
½ cup coconut oil, melted
½ cup coconut milk (or milk of choice)
2 eggs + 1 egg white
Zest of 1 orange
Juice of ½ orange
2 tsp vanilla
1 tbsp ginger, minced
¼ cup honey
10 dates, diced
12 dried apricots, diced
For the cross
½ cup buckwheat flour
¼ cup water
Preheat oven to 190°C.
Sift the buckwheat flour, almond meal, tapioca flour, baking powder, cinnamon and nutmeg into a large bowl and stir until well combined.
In a separate bowl, whisk the coconut oil, coconut milk, eggs, ginger, honey, vanilla, orange juice and zest until combined. Pour the mixture onto the flour mixture; stir it through with a knife until the mixture is well combined. Stir in the dates and apricots, still using the knife to mix. The mixture should be evenly combined by this point and have quite a thick-wet consistency.
Line a baking tray. Take ice cream scoop sized parts of the mixture and pop them on the tray so they form a round shape. I found using an actual ice cream scoop covered in coconut oil worked well for this, as the mixture is quite sticky.
To make the mixture for the cross, mix the buckwheat flour with the water until it forms a sloppy-like dough. Using a plastic bag, spoon the mixture into one of the corners of the bag, cut a small hole in the corner of the bag the mixture is in and pipe it over all the buns to make a cross.
Place the buns in the oven for 20-25 minutes, until they are golden and a fork comes out clean.
Leave to cool for half an hour. Then they’ll be ready to eat!